Meatless Monday: Tofu Loaf Sandwich
|We ate late on Friday night, so the lighting was awful for photographing this sandwich. Sorry ’bout that.|
Last Friday, I made a vegan version of this meatloaf sandwich recipe from the Food Network. I modified both the meatloaf recipe and the way I made the sandwich itself. Since tofu has little flavor on it’s own, I amped up the ingredients list, beyond the original recipe. I used dill pickles, rather than bread and butter pickles, because I thought the sweet pickles wouldn’t be enough of a contrast to the sweetness in the glaze. My recipe makes a bigger “loaf” than the original, so I doubled the sauce recipe (though I followed the recipe exactly, other than to increase the volume). Also, you’ll notice that my “loaf” is more of a cake shape. If you don’t mind that, then bake in a 9×13 inch cake pan, as I did. You’ll get lots of crispy, chewy bits this way. If you are a stickler for a more traditional loaf shape, then bake in a standard loaf pan, instead. Either will work just fine. The only change I would make next time, would be to make homemade onion rings and use those on the sandwich, in place of the French fried onions.
Tofu Loaf Sandwich
5 tbsp olive oil, divided
1 small onion, cut into small dice
2 leeks, sliced lengthwise, thinly slices, and well-rinsed
1 1/4 tsp kosher salt, divided
3 cloves garlic, minced
24 saltines, crushed into course crumbs
1/2 cup unsweetened soy yogurt or 2 tbsp Bob’s Red Mill egg replacer + 6 tbsp unsweetened non-dairy milk
1/2 cup non-dairy milk
1/3 cup fresh, minced parsley
2 tbsp vegan worcestershite
1 tbsp braggs
1 tbsp dijon mustard
1/4 cup nutritional yeast
1/4 tsp black pepper
1 cup veggie broth
1 cup dry tvp
2-16 ounce packages of firm or extra firm tofu, drained and mashed
this glaze recipe, doubled
French fried onions (like French’s)
toasted bread for 8-10 sandwiches
Saute onion and leek in 3 tablespoons of the oil, over medium heat. Cook until translucent and soft. Add the garlic, remaining 2 tablespoons of oil, and 1/2 tsp salt and saute until the garlic is softened and the onions are beginning to brown. While the onions, leeks and garlic are cooking, combine the cracker crumbs, yogurt/egg replacer, “milk,” parsley, worcestershire, Braggs, mustard, nutritional yeast, pepper, and remaining salt in a large bowl. Stir the veggie broth, tvp, and tofu into the mixture, along with the cooked onion mixture. Oil a 9×13 inch cake pan. Transfer the tofu mixture into the cake pan and form into a loaf. Spread half of the glaze on the loaf and place in a 350 degree oven for about 90 minutes, or until the loaf is firm and the top is crisp and chewy, but is still moist inside.
Assemble the sandwiches with a couple tablespoons of the leftover glaze, a piece of the tofu, some sliced dill pickles, and a sprinkle of the onions.
You can also refrigerate the tofu mixture for a few hours or overnight, before baking. If you refrigerate, bake the loaf at 350 for 45 minutes. Then add the glaze and bake for 60-90 minutes.
|Tofu loaf ready for sandwich making. Note that I use the term “loaf” very loosely.|